JOSEPHINE'S TEA ROOM BROCCOLI-CHEESE SOUP

Josephine's Tea Room Broccoli-Cheese Soup image

Provided by Cinda Lu

Categories Vegetable

Time 40m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 12

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6 cups water
3 tablespoons chicken base (I used a bit more)
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 quart whipping cream
2 quarts half-and-half
4 cups milk
2 lbs Velveeta cheese
1/2 cup butter (I used more)
1 1/2 cups flour
3 lbs broccoli, chopped, cooked and drained (can use frozen)

Steps:

Boil water, chicken stock base, garlic powder and lemon pepper. This can be done in the top of a double boiler or carefully on stovetop in a saucepan. Simmer for 5 minutes. Stirring constantly, add whipping cream, half and half and milk. Add cheese and heat, stirring constantly until cheese is melted.
In a saucepan, make a roux or thick paste by melting the butter and stirring in the flour on medium heat until smoothe. Remove from heat and add roux mixture to soup until the desired consistency is reached. Add broccoli and serve.

Nutrition Facts : Calories 319.2, Fat 25.9, SaturatedFat 16.2, Cholesterol 89.1, Sodium 473.1, Carbohydrate 14.1, Fiber 1.2, Sugar 3.1, Protein 9